How to Make Roast Beef and Yorkshire Pudding – A Classic British Sunday Roast

 

--- published by foodie Parmod.

Roast beef with Yorkshire pudding is the centrepiece of a classic British Sunday roast. Rich, tender beef served with crispy Yorkshire puddings, roasted vegetables, and gravy makes for one of the most loved traditional meals across the UK.

Whether you're preparing it for a family gathering or want to impress guests with proper British cooking, this guide will walk you through how to make roast beef and Yorkshire pudding from scratch using authentic British methods – all in under 1000 words.

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What Is Roast Beef and Yorkshire Pudding?

Roast beef is typically a joint of beef (often topside, sirloin, or rib) roasted in the oven until tender and juicy. Yorkshire pudding is a light, crisp batter pudding made with eggs, flour, and milk, traditionally served with roast beef and gravy. It was originally created to make use of meat drippings and fill hungry bellies.

Together, they form the heart of the traditional Sunday roast, a beloved meal across Britain.

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Ingredients for Roast Beef and Yorkshire Pudding (Serves 4–6)

For the roast beef:

1.5–2kg beef joint (topside, rib, or sirloin)

2 tbsp vegetable oil

1 tsp English mustard (optional)

Salt and freshly ground black pepper

2 sprigs fresh rosemary or thyme (optional)

1 onion, halved

2 carrots, chopped

1 garlic bulb, halved

For the Yorkshire puddings:

140g plain flour

4 eggs

200ml milk

Pinch of salt

Beef dripping or vegetable oil

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Step-by-Step Instructions

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1. Prepare and Cook the Roast Beef

Step 1: Remove the beef from the fridge at least 30 minutes before cooking to bring it to room temperature. Preheat your oven to 220°C (200°C fan)/Gas Mark 7.

Step 2: Rub the beef with oil, salt, pepper, and mustard (if using). Place the onions, carrots, garlic, and herbs in a roasting tin to form a trivet, then lay the beef on top.

Step 3: Roast at high heat for 20 minutes, then reduce the oven to 180°C (160°C fan)/Gas Mark 4. Continue roasting for:

Rare: 15 minutes per 500g

Medium: 20 minutes per 500g

Well done: 25 minutes per 500g

Step 4: Remove the beef and cover it loosely with foil. Let it rest for 30 minutes before carving. This ensures the juices redistribute for tender, juicy meat.

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2. Make the Yorkshire Pudding Batter

While the beef is roasting or resting, prepare the batter.

Step 1: Sift the flour into a bowl, add a pinch of salt, and make a well in the centre. Crack in the eggs and whisk, gradually adding the milk until the batter is smooth and lump-free.

Step 2: Pour the batter into a jug and let it rest for at least 30 minutes (or longer in the fridge). This helps improve the texture and rise.

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3. Cook the Yorkshire Puddings

Step 1: Increase the oven temperature to 220°C (200°C fan)/Gas Mark 7.

Step 2: Pour a little beef dripping or vegetable oil into each hole of a 12-hole muffin tin. Place the tin in the oven until the oil is smoking hot (about 10 minutes).

Step 3: Carefully pour the batter into the hot oil, filling each hole about halfway. Quickly return the tin to the oven and bake for 20–25 minutes without opening the door.

The puddings should rise dramatically and turn golden brown with a crisp exterior and soft middle.

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4. Make the Gravy (Optional but Recommended)

While the beef is resting, use the roasting tin to make a rich gravy.

Place the tin over medium heat on the hob.

Stir in 1 tbsp plain flour and cook for a minute.

Gradually add 500ml beef stock or red wine, scraping up the caramelised bits from the bottom.

Simmer until thickened, then strain if desired.

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Serving Suggestions

Slice the beef and serve with Yorkshire puddings, roast potatoes, seasonal vegetables (like carrots, parsnips, and cabbage), and lashings of gravy. Add horseradish sauce for extra zing.

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Tips for Success

Use beef dripping in your Yorkshire puddings for traditional flavour and the best rise.

Rest your meat properly after roasting – it’s key for juicy results.

Don’t open the oven door while the Yorkshire puddings are baking – it can cause them to collapse.

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Variations and Add-Ons

Add herbs like rosemary or thyme to the roast for more flavour.

Try a giant Yorkshire pudding and serve the beef slices inside it – a pub classic.

Use leftover beef for sandwiches or bubble and squeak the next day.

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Final Thoughts

Roast beef and Yorkshire pudding is more than just a meal – it’s a British institution. With this recipe, you can bring a taste of Sunday tradition to your table any day of the week.

Whether it’s for a special family gathering or a cosy dinner at home, this dish will always deliver comfort and flavour in every bite.

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--- write ✍️ by foodie Parmod.